Saucepan Chocolate Chip Cookies aka One Pot Chocolate Chip Cookies are great for when you need large chocolate chip cookies that can be wrapped individually. As a bonus, the recipe is made all in one saucepan!
Originally from The Weekend Baker: Irresistible Recipes, Simple Techniques, and Stress-Free Strategies for Busy People, not only are Saucepan Cookies made in one pot, they don’t require an electric mixer. Using melted butter lets you skip the creaming step altogether.
The original Saucepan Chocolate Chip Cookies recipe calls for chocolate chips and nuts. I increased the chocolate chips, cut out the nuts entirely, and added some mini M&Ms for a little extra color. I also increased the salt because 1/4 teaspoon wasn’t quite enough to counteract all the extra chocolate and candy I used.
The book warns not to overbake them if you want your cookies chewy, so keep an eye on them as they bake. You’ll know they’re done when the edges just start to brown.
Gluten-Free Saucepan Chocolate Chip Cookies
I recently tested these with a gluten-free blend (King Arthur Measure-for-Measure) and it worked just fine. If using a 1:1 blend, substitute 190 grams of whatever blend for the flour.
Saucepan Chocolate Chip Cookies
- 8 tablespoons unsalted butter cut into 4 pieces
- 1/2 cup firmly packed light brown sugar 100 grams
- 1/3 cup granulated sugar 70 grams
- 1 1/2 cups all purpose flour 190 grams
- 1 teaspoon baking powder
- 3/8 teaspoon salt
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 1/2 cups extra dark chocolate chips
- 1/3 cup mini M&Ms or white chocolate chips
- Preheat the oven to 350 degrees F. Line 2 cookie sheets with parchment paper or nonstick foil
- Melt the butter in a 3 quart saucepan set over medium heat. Remove from heat and add the brown sugar and granulated sugar; whisk or stir until smooth. Let cool for 5 minutes.
- While sugar cools, combine the flour, baking powder, and salt in a medium bowl and stir well.
- Once the butter mixture has cooled (it can still be a little warm), add the egg and vanilla and stir until blended. Add the flour mixture and stir blended. Let the dough cool slightly if it is still warm (about 10 more minutes), then stir in the chips and candy.
- Using a little less than 1/4 cup measure, drop scoops of dough on a baking sheet (6 to a sheet) spacing at least 3 inches apart.
- Bake on center rack for 12 to 15 minute or until edges are lightly browned.
- Let cool on the baking sheet for about 10 minutes. Using a spatula, lift the cookies from the sheet onto a rack and let cool completely.
I have made these often since you posted this recipe. They are my “go to” when I need CCCs fast–last minute request, no time to chill the dough, or when CCC cookie gratification is needed immediately 🙂 Thanks Anna!
They look like perfect M&M cookies. My boys are annoyed that I won’t let them eat one until tonight. 😉 Sadly, I won’t be tasting them, but I think I’ll blog them. Definitely super easy.
Have a fun BBQ!
I think I’m going to make these for a family BBQ tomorrow. I just bought some M&M’s yesterday. These look like just the thing (and I love the melted butter/no mixer idea).
I’m glad everyone likes this recipe. As mentioned, it’s from The Weekend Baker by Abby Dodge, so you might want to check out her book on Amazon.
Paula and those who mentioned browned butter, the recipe reminded me of the latest, greatest cookie recipe in Cook’s Illustrated. However, I went back and looked at the CI recipe and it was actually very different from Abby’s.
Another one that comes to mind is the old Carla Rollins/Gourmet recipes that uses the funny amount of eggs. I haven’t made it in a while, but those cookies are absolutely bakery quality. They are thinner than these (Abby’s), but full flavored and chewy.
Will be making these, yum. Funny that Carolyn (above) mentioned browning the butter because as I was reading your recipe it reminded me of a browned butter chocolate chip cookie recipe I came across and made last week. It called for a stick and a half of butter: you brown the first stick and remove the pan from the heat and add the half stick and stir that in until melted. Then, waiting as in your recipe, five minutes or so before adding in the rest of the ingredients. What a great chewy texture that cookie had. I am all about the melted butter method, looking forward to thinking up some combination of add-ins to make this, thanks!
Thanks for the comment! Glad the recipe came in handy.
This is my day to play cards, so I got up early and whipped up a batch of these cookies. I didn’t have M&Ms, so I used white chocolate. They turned out great and didn’t take long to make. Everybody loved them, especially the big size!
Erin @ Texanerin Baking
Aah! I love how gigantic these are! They look like half chocolate. That’s just great. 🙂 The recipients must have been thrilled to get these!
Caralyn @ glutenfreehappytummy
i’m drooling! they look so good!!
Martha in KS
No mixer to dirty? I’m in! How big were the cookies?
Wow! Lucky friends!
I’m thinking that while melting the butter, why not take it a step further and brown it… I love the rich nutty flavour browned butter adds. This looks like a great recipe!
I’m thinking that while melting the butter, why not take it a step further and brown it… I love the rich nutty flavour browned butter adds.
I love the nooks and crannies in the surface!
These cookies caught my eye right away — all those chips plus the color pop of the M&M’s make this look very enticing. Would you rank this recipe up there with the NY Times recipe? That’s one of my favorites along with your stand mixer CCC recipe.